Red Pepper Jelly combines sweet bell peppers, spicy chiles, sugar and tangy vinegar in one glossy, sweet-and-spicy spread. Make it mild, medium or hot, then serve it with cream cheese, add it to a charcuterie board or use it as a glaze for meat.
I usually make this recipe with red bell peppers and homegrown Fresno chiles, but the type and amount of hot pepper can be adjusted to suit your heat tolerance. If you enjoy sweet and spicy pepper recipes, try my Cowboy Candy next.
Ingredients
These are the key ingredients needed to make homemade red pepper jelly. You’ll find the exact amounts in the recipe card below.
- Pepper Mixture – Red bell peppers provide the color and sweet pepper flavor. Add jalapeños, Fresno chiles or habaneros to control the heat.
- Distilled White Vinegar – Adds the acidity and tang needed to balance the sugar. This is the vinegar used in the recipe card, so don’t substitute white wine vinegar without retesting the recipe.
- Granulated Sugar – Sweetens the peppers and works with the vinegar and pectin to create the jelly’s texture.
- Liquid Pectin – I use Certo liquid pectin and get consistent results. Liquid and powdered pectin are added at different points and are not directly interchangeable, so use the liquid pectin specified in the recipe.
Green Pepper Jelly
- To make green pepper jelly, use green bell peppers and green jalapeños in place of the red peppers. Red and green jars make a great homemade gift during the holiday season.
How to Make Red Pepper Jelly
Here’s a quick overview of how to make red pepper jelly. You’ll find the exact amounts and complete instructions in the recipe card below.
Prepare the Peppers: Add the bell peppers and hot peppers to a food processor. Pulse until they are finely minced and resemble a thick relish. Don’t purée them into a completely smooth liquid.
Remove the Excess Liquid: Place the minced peppers in a mesh strainer set over a bowl. Press gently with a spoon to remove excess liquid that could interfere with the jelly’s final consistency.
Cook the Pepper Mixture: Add the peppers, sugar, vinegar and salt to a large saucepan or Dutch oven. Bring the mixture to a full rolling boil, stirring frequently.
Add the Pectin: Add the liquid pectin and return the mixture to a full rolling boil. Follow the cooking time in the recipe card and don’t walk away from the stove. The mixture foams and rises quickly.
Remove the Foam: Skim off any foam that collects on the surface for clearer, more attractive jelly.
Fill the Jars: Carefully transfer the hot jelly to clean, heat-safe jars. Let it cool briefly, cover and refrigerate it so the jelly can set.
Red Pepper Jelly Heat Levels
The bell peppers provide the base flavor, while the type and amount of chile pepper control the heat. Wear food-safe gloves when handling hot peppers and avoid touching your face or eyes.
Mild
For sweet pepper jelly without noticeable heat, omit the hot peppers and use only red bell peppers.
Medium
For a moderate kick, add two jalapeño peppers. Jalapeños vary in heat, so taste a small piece before adding them to the recipe.
Hot
For hot pepper jelly, replace the jalapeños with two to three habanero peppers. Habaneros are substantially hotter, so wear gloves, work in a well-ventilated kitchen and take care when processing them.
Ways to Use Red Pepper Jelly
Cream cheese and pepper jelly may be the classic combination, but an open jar can be used in plenty of other ways:
- Pepper Jelly and Cream Cheese Dip – Spoon the jelly over softened cream cheese and serve it with sturdy crackers for an easy holiday appetizer.
- Captain Rodney’s Dip – Use pepper jelly in this warm, cheesy party dip.
- Baked Ham with Pineapple – Use the jelly to add sweetness and heat to the ham glaze.
- Cheese and Charcuterie Boards – Pair it with Brie, Gouda, goat cheese or sharp cheddar.
- Little Smokies and Meatballs – Stir it into the sauce for a sweet and spicy holiday appetizer.
- Dipping Sauce – Serve it with British Pigs in a Blanket, jalapeño poppers, spring rolls, fried shrimp or dumplings.
- Grilled Meat – Brush it over pork chops, chicken wings or grilled chicken near the end of cooking.
- Pizza, Burgers and Sandwiches – Use a small amount anywhere you want sweetness, acidity and heat.
Red Pepper Jelly Tips
Homemade jelly can be a little temperamental. These are the details that make the biggest difference when I prepare a batch:
- Use fresh peppers. Choose firm peppers without wrinkled skin or soft spots for the best flavor, color and texture.
- Use the correct pectin. Every brand and type of pectin works differently. I use Certo liquid pectin for this recipe and don’t recommend replacing it with powdered pectin without adjusting the recipe accordingly.
- Use a large pot. The mixture expands rapidly when it reaches a rolling boil. I used a 3-quart saucepan for the photos and it boiled over, so learn from my mess and use a larger pot or Dutch oven.
- Don’t judge the set immediately. The jelly will be runny while it is hot and will thicken as it cools. Liquid-pectin jelly may take longer than 24 hours to reach its final consistency.
- Measure carefully. Pectin, sugar, vinegar and pepper quantities all affect the final consistency. This isn’t the place to eyeball the ingredients.
Why Didn’t My Pepper Jelly Set?
Liquid-pectin jelly may begin setting within 24 hours, but some batches take longer to reach their final consistency. Wait up to two weeks before deciding the jelly needs to be remade.
A soft set can be caused by inaccurate measurements, expired pectin, substituting a different type of pectin, excess liquid from the peppers or an incomplete rolling boil.
If the jelly remains too soft after two weeks, follow the remake instructions provided by the pectin manufacturer. Don’t improvise by adding more acid or pectin because the correction depends on the type of pectin originally used.
You can also use soft-set pepper jelly as-is. It makes an excellent glaze for chicken or pork, a dipping sauce or a topping for soft cheese.
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How Much Does This Recipe Make?
This recipe makes approximately five cups of red pepper jelly, or about five 8-ounce jars. The exact yield can vary slightly depending on the size and moisture content of the peppers and how much the mixture reduces.
Storage
This recipe is written and tested as refrigerator red pepper jelly, not as a shelf-stable canning recipe.
Refrigerator: Transfer the jelly to clean, heat-safe jars, cover and refrigerate. For the best quality, use the refrigerated jelly within three weeks. Always use a clean utensil and discard the jelly if you notice mold, an unusual odor or other signs of spoilage.
Freezer: Pepper jelly can be frozen in freezer-safe containers. Leave room at the top for expansion and thaw it in the refrigerator before serving. Freezing may slightly change the final texture.
Canning: Do not use the refrigerator instructions in this recipe for shelf-stable storage. If you want to water-bath can pepper jelly, follow a research-tested recipe from the National Center for Home Food Preservation or Ball.
Easy Red Pepper Jelly
Equipment
Ingredients
- 1½ cups diced red bell peppers (*Note 1)
- 1 lb jalapeno peppers or habañero chilies, stemmed and roughly chopped (*Note 2)
- 5 cups granulated sugar
- 1½ cups 5% distilled white vinegar
- 1 tsp salt
- 1 3 oz Certo liquid fruit pectin (*Note 3)
Instructions
- Add the bell peppers and hot peppers to a food processor. Pulse 10 to 12 times, or until finely minced. Do not purée the peppers into a completely smooth liquid.
- Place the minced peppers in a mesh strainer set over a bowl. Press gently with a spoon to remove the excess liquid.
- Add the pepper mixture, sugar, vinegar, and salt to a large saucepan or Dutch oven and bring to a vigorous boil, stirring often. Reduce heat, so it's still boiling, but not as vigorous. Continue to stir and cook for 10 minutes.
- Add the liquid pectin and return the mixture to a full rolling boil for one minute, stirring constantly. Remove from the heat and let cook for 5 minutes. Skim off any foam that has collected on the surface.
- Carefully transfer the hot jelly to clean, heat-safe jars. Let it cool briefly, cover and refrigerate for at least 24 hours. The jelly may continue to firm as it rests.
Notes
- Mild – Omit any spicy peppers and stick to mild peppers, such as sweet red peppers
- Medium – For medium heat level use two jalapeño peppers.
- Hot – For hot heat, use 2-3 habanero peppers instead of jalapeno peppers. Ghost peppers will also work.